Open AccessQuality improvement and shelf life extension of functional bakery products with the use of stevia
Author(s) -
Н. А. Есаулко,
Е. С. Романенко,
М. В. Селиванова,
Elena A. Mironova,
Е. С. Романенко,
V. E. Miltiusov,
М. С. Герман
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/315/2/022019
Subject(s) - stevia , shelf life , quality (philosophy) , business , food science , chemistry , medicine , physics , alternative medicine , pathology , quantum mechanics
With the use of stevia water extract, the production technology and range of functional bakery products have been developed. The analysis of the laboratory - baked pan and hearth bread of the reference sample and samples with the addition of different amounts of stevia water extraction was carried out. It is found that the preparation of bakery products according to the developed formulas contributed to the shelf life extension of bread. The positive effect of stevia extract on keeping bread fresh has been revealed. Conducted tests have shown the applicability of developed bakery products in diet composition for people with insulin dependence and overweight.